Description
These whole wheat oatmeal cookies are a delicious and hearty snack that’ll satisfy your sweet tooth and your hungry belly! The combination of whole wheat flour and rolled oats creates chewy oatmeal raisin cookies that are completely customizable, so they’re as kid and adult-friendly as they come.
Ingredients
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cups whole wheat flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon table salt
- 3 cups old-fashioned rolled oats
- 1 cup dark raisins
Instructions
- Position rack in the middle of the oven and preheat to 375 degrees F. Line 3 large rimmed baking sheets with parchment and set aside.
- Beat butter, granulated sugar and brown sugar with a stand mixer with paddle attachment, on medium speed until combined and slightly lightened, about 3 minutes. Reduce mixer to low speed, add eggs and vanilla, 1 at a time until just incorporated, scraping after each addition, 30 seconds to 1 minute.
- Meanwhile, whisk flour, soda, cinnamon and salt together in a medium bowl.
- Add to the mixer, beat on low speed until just combined, scraping the sides as needed, about 1 minutes. Add oats and raisins, mix on low speed until evenly distributed, about 30 seconds.
- Using a 1 ½-inch cookie scoop (about 1 ½ Tbsp. per cookie), scoop 12 cookies per tray, keeping equal distance between the cookies. Repeat on remaining 2 trays.
- Bake one pan of cookies on the center rack until golden on the edges and just set in the center, 8 to 10 minutes. Remove from the oven. Let cool on pan for 5 minutes, then transfer to wire racks to cool completely, about 15 minutes. Repeat with the remaining cookies.
Notes
Storage: Keep your oatmeal cookies in an airtight container at room temperature or in the refrigerator for up to 5 days.
How to Freeze Cookies: Scoop your cookie dough onto a tray lined with parchment paper and freeze for one hour, uncovered. Then, transfer the frozen cookie dough balls to a sealed airtight container or bag. When you’re ready to bake, remove the dough balls from the freezer, and place them on a parchment-lined baking sheet to defrost. Push the dough balls down slightly and bake as directed in the recipe.
Freezing Baked Cookies: You can also freeze the cookies fully baked, just store them in an airtight container or bag and then pull them out of the freezer to thaw at room temperature.
- Prep Time: 21 mins
- Active Time: 20 mins
- Cook Time: 24 mins
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: one cookie
- Calories: 126 cal
- Sugar: 12 g
- Fat: 4 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g